Magaz malai paneer Recipe

Cooking Directions

• STEP 1.In a blender, grind together cashews, melon seeds, and water to make a smooth paste.
• STEP 2.Heat ghee in a pan and add cumin seeds, bay leaf, and cinnamon stick. Saute until fragrant.
• STEP 3.Add the cashew-melon seed paste and cook for a few minutes until it thickens.
• STEP 4.Add ginger-garlic paste, green chili paste, and spices. Cook for a minute.
• STEP 5.Add cream and mix well. Cook for a few minutes until the gravy thickens.
• STEP 6.Add marinated paneer cubes and cook for 5-7 minutes until the paneer is heated through.
• STEP 7.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• Soak the melon seeds in water for 30 minutes before grinding them.
• Marinate the paneer cubes in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes for better flavor.
• Adjust the spice levels according to your preference by adding more or less green chili paste.
• For a richer flavor, you can add a teaspoon of kasuri methi (dried fenugreek leaves) to the gravy.

Storage and Serving

• Magaz Malai Paneer can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Magaz Malai Paneer hot with naan, roti, or rice for a complete meal.